Malabi Recipe with Coconut Milk
A light, creamy malabi made with coconut milk and topped with rose syrup. This easy Israeli dessert is vegan, refreshing, and perfect to make ahead.
Ingredients
For the malabi:
- 1 liter coconut milk
- 1 cup cold water
- 85 g cornstarch
- 100 g sugar
- 1 tsp rose water (or 3–4 drops concentrated rose water)
For the syrup:
- 1 cup sugar
- 1 cup water
- 1 tsp rose water (or 3–4 drops concentrated)
- 1-2 drops red food coloring, optional
Instructions
Make the malabi:
- In a bowl, mix the cornstarch with the cold water until completely smooth and lump-free.
- In a pot, heat the coconut milk and sugar over medium-low heat, stirring until the sugar dissolves.
- Just before it starts to simmer, stir the cornstarch mixture again and slowly add it while whisking constantly.
- Continue whisking until the mixture thickens.
- Once thick, cook for another 30 seconds to remove any cornstarch taste.
- Immediately transfer to a serving dish or individual cups.
- Cover directly with plastic wrap touching the surface.
- Let cool, then refrigerate for 3–4 hours until fully set.
Make the syrup:
- In a small pot, combine sugar and water.
- Heat until the sugar dissolves, then bring to a boil.
- Boil for about 8 minutes until slightly thickened.
- Turn off the heat and add rose water and food coloring if using.
- Let cool completely, then refrigerate.
Notes
Notes
- Make sure the cornstarch mixture is completely smooth before adding
- Whisk constantly to prevent lumps
- Don’t overdo the rose water - a little goes a long way
- Covering the surface prevents a skin from forming
- Best served cold straight from the fridge